Prepare pie dough. It should rest in the fridge at least 2 hours before using.
Roll out the bottom pie crust on a floured surface and transfer to pie baking dish, then prepare filling according to your recipe’s instructions.
Use a rolling pin to roll out the second pie crust to about ¼-inch thick, dusting your work surface with flour as needed to prevent sticking. Roll the pie dough out into a circle about 12 inches in diameter, or you can roll it into a rough rectangle (my preferred method).
Use a pizza cutter to cut pie dough into strips. I recommend 8-10 total strips about 1-2 inches wide, but it’s ultimately up to the look you want; thicker strips will hold their shape better during baking.
Lay a vertical set of strips on top of pie, spaced evenly, placing longer strips in the center. Fold every other vertical strip back halfway, and add one horizontal strip. Unfold strips so they lay flat again on top of the new strip of dough.
Fold the opposite every other vertical strip back, add a second horizontal strip. Make sure horizontal strips are spaced evenly. Lay vertical strips back on top of new strip.
Now repeat on the other side. Fold every other vertical strip back to the center and lay another horizontal. Lay them back down, fold the opposite every other vertical strip back, and place the final horizontal strip. Lay all strips flat. (If you have more than 8 strips in your weave, you’ll have more strips to work with but the process will be the same.)
Trim excess pie dough and fold over, then crimp the edges as desired. Brush with egg wash.
Bake pie according to recipe instructions, typically until crust is golden brown and fruit filling is bubbling in the center.